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Aaron May has been in the kitchen at Heist since quietly opening last Thursday. May didn't advertise the opening on his Facebook page or elsewhere; if people walked in the door, he served them, he said.

Officially opening today: Aaron May's Heist Pizza Parlour

Aaron May has been in the kitchen at Heist since quietly opening last Thursday. May didn't advertise the opening on his Facebook page or elsewhere; if people walked in the door, he served them, he said.

Aaron May's newest Tucson creation opens today on the east side.

Heist Pizza Parlour swings open the doors at 11 a.m. for its grand opening, but it's been serving pizzas since quietly opening last Thursday with May in the open kitchen.

Heist specializes in artisan pies — the thin-crusted, fast-baked-in-an-open-flamed oven pizzas with bubbly handmade mozzarella. May tops them with inventive ingredients including chiles, smoked mozzarella, cherries, housemade fennel sausage and Brussels sprouts that serve as the base for his "Every Day I'm Brusselin'" pie that pairs the little cabbagey heads with tangy goat cheese and rich pancetta.

Pies run $11 to $15 and they are big enough — 13 inches — to feed a family of three.